Hazelnuts Autumn Muffins Recipe
Ingredients
| Flour | 3 Cup (48 tbs) | |
| Hazelnuts | 1 Cup (16 tbs), roasted | |
| Baking powder | 1 Tablespoon | |
| Soda | 1 Teaspoon | |
| Sugar | 2⁄3 Cup (10.67 tbs) | |
| Liqueur | 3⁄4 Cup (12 tbs) (Frangelico Liqueur) | |
| Eggs | 3 Small | |
| Buttermilk | 1 Cup (16 tbs) | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Butter/Margarine | 3⁄4 Cup (12 tbs), melted | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 181 Calories from Fat 80
% Daily Value*
Total Fat 9 g14.3%
Saturated Fat 3.8 g19.1%
Trans Fat 0 g
Cholesterol 32.9 mg11%
Sodium 121.9 mg5.1%
Total Carbohydrates 21 g7.1%
Dietary Fiber 0.91 g3.6%
Sugars 9 g
Protein 3 g6.8%
Vitamin A 3.8% Vitamin C 0.56%
Calcium 6% Iron 5.9%
*Based on a 2000 Calorie diet
Directions
Cover and rub with a light touch so some of the brown husk will be removed.
Then grind the hazelnuts to a flour-like meal.
Place first five ingredients in large bowl.
Combine the next six and whisk well until blended.
Pour liquid into dry ingredients and stir quickly before spooning into greased pans.
Place in preheated oven.
Bake at 400 degrees 18 to 20 minutes
Chef
